If you're searching for a carrot cake that's moist, perfectly spiced, and irresistibly rich, this is it! This carrot cake recipe has the ideal balance of sweetness, warmth, and texture, creating a cake that's fluffy but substantial enough to satisfy any dessert lover. Not to mention, the cream cheese frosting is the stuff of dreams! Follow these steps to create the best carrot cake you've ever tasted.
Best Carrot Cake Recipe
Ingredients
For the Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup light brown sugar, packed
1 tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
1 cup vegetable oil (or melted coconut oil for a twist)
4 large eggs
2 cups finely grated carrots (about 4 medium carrots)
1 cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
½ cup shredded coconut (optional)
1 tsp vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
Zest of one orange (optional, but adds a bright flavor!)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9x13 inch pan).
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This step ensures that the spices are well-distributed and the cake is evenly flavored.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together oil, eggs, and vanilla extract until smooth. Stir in the grated carrots, pineapple, nuts, and coconut if you're using them.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together until no streaks of flour remain. Be careful not to overmix, as this can make the cake dense.
Step 5: Bake the Cake
Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. If you’re using a 9x13 inch pan, bake for about 45-50 minutes.
Step 6: Prepare the Frosting
While the cake is cooling, make the cream cheese frosting. Beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and continue beating until fluffy. Add vanilla extract and orange zest, if using.
Step 7: Assemble and Frost
Once the cakes are completely cool, spread a layer of frosting on the top of one cake layer. Place the second layer on top, then frost the top and sides. For a 9x13 inch cake, simply frost the top.
Tips for the Perfect Carrot Cake
Use Freshly Grated Carrots: Pre-shredded carrots can be too dry and coarse. Freshly grated carrots add moisture and better flavor.
Don’t Overmix: Once you combine wet and dry ingredients, mix only until incorporated to avoid a dense texture.
Add Mix-Ins Carefully: If you're not a fan of nuts or coconut, feel free to leave them out! This cake is delicious either way.
Storing Your Carrot Cake
This cake stays fresh at room temperature for up to 2 days, but refrigerating it will extend its life up to a week. Just bring it back to room temperature before serving to enjoy its best flavor and texture.
Enjoy Your Cake!
This carrot cake is bound to be a crowd-pleaser. Perfectly spiced, wonderfully moist, and finished with a tangy cream cheese frosting, this is truly the best carrot cake recipe. Whether you’re making it for a special occasion or just because, it’s a cake that will make everyone come back for more.
Comments